White Bean and Butternut Squash Stew

with pepitas and toasted ciabatta

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Who says you have to choose between eating healthy and eating deliciously? This white bean and butternut squash stew offers the best of both worlds with wholesome, stick-to-your-ribs goodness while still packing boatloads of nutrients. Now is the perfect time to add some warming stews to your dinner arsenal, and this one really delivers.

In Your Box (serves 2)

  • 2 Roma Tomatoes
  • 2 Garlic Cloves
  • 15 oz. White Beans
  • Info
    1 Ciabatta Bread Roll
  • 3 oz. Kale
  • 12 oz. Butternut Squash, Cubed
  • 4 tsp. Vegetable Base
  • 1 oz. Pepitas
  • 2 tsp. Sriracha

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    557
  • Carbohydrates
    78g
  • Fat
    20g
  • Protein
    22g
  • Sodium
    1436mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

  • 1

    Prepare the Ingredients

    Core tomatoes and cut into ½" dice. Mince garlic. Drain white beans. Halve ciabatta lengthwise. Stem kale and coarsely chop.

  • 2

    Begin the Stew

    Place a medium pot over medium-high heat. Add 1 Tbsp. olive oil, butternut squash, and ¼ tsp. salt to hot pot. Stir occasionally, 2 minutes. Add garlic and tomatoes and cook until aromatic, 1 minute.

  • 3

    Continue Cooking the Stew

    Add 2 cups water, white beans, and vegetable base to pot. Bring to a boil, then lower heat to medium. Stir occasionally until butternut squash is tender, but not mushy, 8-10 minutes. While stew cooks, toast ciabatta and pepitas.

  • 4

    Toast Ciabatta and Pepitas

    Place ciabatta halves on one half of prepared baking sheet, cut side up, and drizzle with 2 tsp. olive oil. Bake 6 minutes, remove from oven, and carefully add pepitas to empty half of baking sheet. Continue baking until pepitas are lightly toasted and ciabatta is lightly browned, 2-3 minutes. If desired, quarter ciabatta before serving.

  • 5

    Finish the Stew

    Stir kale into stew and cook until leaves are wilted, 3 minutes. Season with ¼ tsp. salt and pepper. Plate dish as pictured on front of card, garnishing stew with Sriracha (to taste) and pepitas. Bon appétit!

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